Cooking Dil Se...!!!: Mexican Dishes

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Chicken Burritos With Smoky Red Sauce...!!!!

Author: Siddhi Shirsat // Category: Kebabs N Rolls, Mexican Dishes

First of all i would love to congratulate " Team India " for winning the ICC World Cup yesterday .I am feeling very very happy for my country.
My todays post is dedicated to Indian Cricket Team:-)))

I had not posted any Mexican dish in this blog recently so today i a posting chicken burritos which are stuffed with a mildly spiced chicken stuffing and drizzled with smoky and spicy red sauce.These burittos are very filling as they contain rice, chicken and also cheese so they can be served as a main course item.

INGREDIENTS:

For Chicken Stuffing:

400 grams boneless chicken 1/2" pieces
11/2 cup fully cooked rice
5 table spoon butter
2 tea spoon chopped garlic
11/2 cup milk
2 table spoon maida(flour)
5 table spoons grated cheddar cheese
2 table spoon chopped pickled jalapeños or 2-3 chopped green chillies
2 table spoons chopped fresh coriander
salt

For Smoky Red Sauce:

6 ripe tomatoes
7-8 dry kashmiri red chillies
4-5 garlic cloves
1 tea spoon red chilli powder
1 seasoning maggi cube
3/4 tea spoon dry basil
3/4 tea spoon dry oregeno
3 table spoon tomato sauce
salt

For Tortillas:

11/2 cup maida(all purpose flour)
warm water
2 table spoon oil
salt

METHOD:

First to make the tortilla dough mix maida, salt and oil together. Then add warm water and kned it into firm and elastic dough.Wrap it into wet cloth and keep aside for 30 mins.Make small balls and roll each into big and thin chapati.Heat a griddle/tawa. Cook each rolled chapati for 1 min on one side and then turn and cook for 20 secs while reducing heat till light brown specs appear.Remove from heat and repeat the same with remaining dough.

Now to make smokey red sauce take each ripe tomato and piece it with a fork and roast them on naked flame for 3-4 mins each till they get black patches.Repeat the same with the kashmiri red chillis.Let them cool now.Now chop the tomatoes without peeling their skin, this will only give the sauce the smoky flavour.Now take chopped tomatoes and roasted chillis and all the other ingredients listed under smoky red sauce in a mixie. Add water and grind it into a smooth sauce.

Now heat a pan and add 1 table spoon butter. Add the prepared sauce and give it one boil.Cook till it becomes thick for more 2-3 mins.Remove it and keep it aside.

Now finally to make the fillling heat a pan and add the remaining butter.Add chopped garlic and saute for 30 secs.Add chicken pieces and saute them till they get slightly brown on various sides.Now close the lid and let the chicken get cooked for 5-6 mins. When chicken is done add maida and stir fry it for 1 min.Add milk and cook till the sauce gets thicker.Add grated cheese and cook for more 2-3 mins.Remove it from flame.

Now to the hot chicken filling add boiled rice, chopped jalepenos and chopped corainder and salt and mix well.

Now to assemble , place 3-4 table spoon of chicken filling on a tortilla, and roll them to firm rolls.Repeat it with other tortillas.Now heat a griddle and add butter and shallow fry the burritos till light brown on all sides.

Now drizzle hot smoky red sauce on them and serve them hot.

Preparation Time : 30 mins

Comments (4)

Veg Pizza With Mexican Ranchero Sauce...!!!

Author: Siddhi Shirsat // Category: Italian Dishes, Mexican Dishes, Pastas N Pizzas

Some days back i was in mood to make pizza with some spicy sauce so thought of using mexican ranchero sauce which i had liked once and the pizza turned out very tasty.There are many slight variations of ranchero sauce but i like this recipe.The smoky flavour of ranchelo sauce gave it a very nice and unique taste.As usual i also used fried garlic, italian herbs and chilli flakes in the pizza base dough and which also contributed in enhancing its taste and flavour.It was a thin crust pizza.

INGREDIENTS:

For Pizza Crust:

I used same base which i had used for bechamel sauce mushroom pizza

For Ranchero Sauce:

2-3 ripe tomatoes
7-8 long red chillis(less spicy ones)
1 table spoon chopped garlic
2 tea spoons worcestershire sauce
1 tea spoon demerara sugar ( brown sugar)
salt

For Pizza Topping:

1-2 cups grated mozerella cheese
1/2 cup sliced mushrooms
3/4 cup sliced bellpeppers(yellow,red and green)
3/4 cup babycorns
1/4 cup sliced onion
1 table spoon sundried tomatoes
mixed italian herbs
chilli flakes
salt
olive oil

METHOD:

For ranchero sauce first dry roast the tomatoes in pan for 10-12 mins till you get a smoky smell and few black burnt spots on them.Keep stirring them while roasting, then remove them and similarly dry roast red chillis for 5-6 mins till they get little black spots.

Cool the tomatoes and peel them, remove their seeds and blend them with roasted red chillis,brown sugar,garlic,worcestershire sauce and salt to get a smooth sauce.No need to add water.Ranchelo sauce is ready.You can store this for up to 15 days in refrigerator.

Now for pizza make the pizza dough ready as given here.Make ball and roll it into a pizza base of 4-5 mm thick.Grease the pizza pan and put it in it.With a folk prick the base at some places.

Drizzle 2-3 tea spoon of olive oil on it and spread it.Then apply generous amount of ranchero sauce.Arrange the topping.Sprinkle little salt,italian herbs and chilli flakes .finally sprinkle the grated mozerella cheese on it.

Bake it at 220 degrees for 20-25 mins or till the edges turn golden brown.Sprnkle little seasoning and serve hot.

Comments (30)

Spicy Mexican Bean Burritos...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Kebabs N Rolls, Mexican Dishes

Burritos one of the famous snack of mexican cuisine is mostly a tortilla filled with beans, rice and meat.But i have made this burittos little spicy, of less calories yet they are very very tasty..They have got a spicy hot sauce which give them a nice spicy taste.This hot sauce is realy very tasty n nice you can use it as sauce for other snacks also.I have tried it make it a bit low calorie by not using cheese and butter and the sour cream used i have made using only yogurt instead of cream so a little of less calories there:-).I have also fried this burritos till crisp.

INGREDIENTS:

For Hot Sauce:

10 long dry red chillis
1 tomato very finely chopped
1 table spoon finely chopped garlic
1 table spoon tomato ketchup
salt
oil

For Bean Stuffing:

1 cup red kidney beans
2 green chillis
1 medium onion chopped
1 table spoon chopped garlic
1 table spoon above hot sauce
oil
salt

For Sour Cream:

1 cup thick yogurt(low fat)
1 tea spoon tabasco sauce
salt

For Outer Tortilla:

1 cup wheat flour(or maize flour)
3/4 cup all purpose flour
1/2 tea spoon oil
salt

METHOD:

Soak the red kidney beans is water for 7-8 hours.Then pressure cook them using green chillis and salt.Keep aside. Kned the dough using all the ingredients.Keep it aside for 1 hour.

For hot sauce first soak the dry long red chillis for 2 hours in water and then boil them for 5 mins and grind to a fine paste.Heat a pan with little oil and add chopped tomato.Saute it for 2 mins till they becomes soft.Then add tomato ketchup and saute for 20 seconds.Add chopped garlic and again saute for 1 min.Add salt and the red chilli paste and cook for 2 mins and remove from flame and keep aside.

For the beans stuffing heat pan with little oil and saute onions till light brown.Add garlic and saute for 1 min.Add the cooked rajma, hot sauce and salt and mix well.Cook for 2 mins and remove.

For sour cream put the yogurt in a muslin cloth and tie and knot and hang it for 2-3 hours so that all the water in it sips down.Then add salt and tobasco sauce and mix it.Sour cream is ready.

For the outer tortilla.Make small balls of the dough and roll them into rotis.Heat a tawa and roast them till they get cooked.Do not over roast them they should remain soft.Cool them.

Finally to make the burritos take a fried roti.Add the bean stuffing in the center in a line.Add 2 tea spoonof hot sauce above it and little sour cream.Now to roll it, fold it 1 inch on both sides in which stuffing is added so that it does not fall when rolled.Then wrap it tightly like a normal wrap.

Eat it like this or heat a griddle and add little oil.Fry it on all sides till brown and crisp.

NOTE:I have used dry long red chillis for hot sauce which are less pungent and give a nice taste and red colour.They are local chillis here and the variety is called as "begdi".They are different and more spicy then the kashmiri chillis.If you do not get them use regular red chillis but according to your taste.

Preparation Time: 40 mins

Comments (28)

Crispy Tortilla Chips...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Mexican Dishes

This crispy and tasty mexican corn tortilla chips are very popular all over the world.A tortilla chip is a mexican snack made from corn tortillas, which are cut into wedges and then fried or even baked sometimes to make a healthier version.They are served mostly with salsa.This tortilla chips can also be used as garnish over some of the soups.They are realy tasty can crispy.Even left over tortillas can be used to make this.

INGREDIENTS:

1 cup maize flour

1 cup all purpose flour

2 tea spoon chilli flakes

2 tea spoon oregeno

1/2 tea spoon pepper powder

salt

oil

METHOD:

Kned the tortilla dough along with salt, chilli flakes and oregeno using water.Roll round and thin tortillas from it.

Now slightly dry roast the tortillas till half done on griddle for 2 mins.Then cool it.Cut it into triangular wedges.

Heat oil in a kadai and deep fry them till crisp.Spinkle some more chilli flakes and pepper powder.

Serve with Salsa or sauce.

Store them in air-tight container.They remain good and crisp for some days.

Preparation Time : 10 mins

Comments (1)

Prawns Tortilla Quesadilla...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Mexican Dishes, Non-Veg Recipes, Prawns Dishes, Seafood Recipes

I am in mood of trying some mexican dishes this days so i decided to make this quesadilla.A Quesadilla is a mexican snack food made of cheese and some other stuffing on a folded corn or wheat tortilla and cooked until the cheese melts. The word comes from spanish, and literally means "cheese tortilla".Sometimes its also called as "tortilla pizza". I decided to make some different stuffing for it, different from the regular veg stuffing, so i made it using prawns and eggs and it tasted very nice on its own.I also wanted to make those tortillas bit spicy so i added some italian herbs and chilli flakes, which enhanced its taste and flavour more.When i made quesadilla using it, it tasted more good along with cheese.I was very happy on my try:-))

INGREDIENTS:

1 cup grated mozerella cheese

oil

For Corn Tortillas:

1 cup maize flour

1 cup all purpose flour(maida)

1 tea spoon oregeno

1 tea spoon paprika(chilli flakes)

pinch of baking powder

pinch of turmeric(optional)

2 tea spoons butter

salt

For Stuffing:

1 cup cleaned prawns

2 eggs

2 cups spring onion chopped

1 cup onion chopped finely

1 tea spoon pepper powder

2 tea spoon chilli flakes

1 tea spoon oregeno

1 table spoon soya sauce

2 table spoons tomato ketchup(optional)

pinch of sugar

salt

METHOD:

Mix all the ingredients of tortilla and add enough water and kned it into a firm and soft dough.Keep it aside for 30 mins.Marinate prawns in salt and turmeric and keep for 1 hour

For the stuffing, heat a pan and add little oil. When its gets heated add soya sauce and stir . If soya sauce is added at this stage,its gives a nice aroma and taste and also its raw smell goes. Stir it for 1-2 mins.Now add the chopped onions and saute for 4-5 mins.

When the onions are almost done add the prawns and let them get cooked for 4-5 mins.Saute them frequently.When they are cooked well, add chopped spring onions and mix well.Now add salt, pepper powder and chilli flakes. Saute for 2-3 mins.

Beat eggs in a bowl along with little salt and add it to the above cooking mixture, stir for 2 mins after adding them so that the eggs coat the veges mixture well and get cooked for some time.When eggs mixture get cooked well add little more pepper powder and spinkle pinch of sugar. If u adding tomato ketchup add at this stage and mix well and cook for 1 min. Remove from flame and keep aside.

Now take lemon size balls of the above dough and using a rolling pin roll out thin rotis like of our normal chapati size. First you place a raw tortilla in a plate, now take the above stuffing mixture in the centre of tortilla, leave 1 inch edges and fill the rest with the stuffing in center, next spread the 3 -4 table spoons of grated cheese, wet the edges of tortilla with water, place another tortilla on top and press the edges with the help of a fork.I have shown the pic below of raw quesadilla.

Pre heat a tawa, place the above quesadilla on tawa, roast the tortilla pizza both sides on medium heat only with little oil. The cheese inside must melt.Turn it carefully. If you want you can add some more oil on both sides of the pizza, while frying. Fry till its cripsy on both sides.

Remove when done. Cut in slices using a pizza cutter.Serve hot with salsa.

Preparation Time : 30 mins

Comments (2)

Cabbage Rolls with Mexican Salsa...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Kebabs N Rolls, Mexican Dishes, Starters

Mexican cuisine is also very popular in world like italian cuisine. Specialy salsa with tortilla chips is a must in mexican cuisine. This cabbage rolls is a very healthy and filling recipe and when we serve it with authentic mexican salsa , it becomes a perfect and tasty combo. This rolls are perfect snack or starter.

INGREDIENTS:

1 medium fresh cabbage

For Stuffing:

4 boiled and mashed potatoes

1 cup green peas

1 cup grated carrot

2-3 chopped green chillis

1/2 cup roasted peanut powder

1 tea spoon turmeric

2 tea spoon chilli powder

2 table spoon lemon juice

1 tea spoon mustard seeds

salt

oil

For Salsa:

4 tomatoes chopped

1 capsicum chopped

1 onion finely chopped

3 red serano chillis

1 tea spoon red chilli powder

1 table spoon lemon juice

salt

olive oil

METHOD:

Remove fresh whole leaves of cabbage and wash them and refrigerate till use.For Stuffing heat a non stick pan and add oil. When it gets heated up add mustard seeds.When they splutter,add chopped green chillis and onion. Saute till it becomes soft.

Now add grated carrot and let it get cooked fully. Now add the green peas and saute them for 2-3 mins. Now add the mashed potatoes ans stir well. Add chilli powder and turmeric powder and mix it well.Spinkle some water and close it and let it get cooked on low flame for 3-4 mins. Sprinkle lemon juice and remove from flame.

For salsa heat olive oil, add serono chillis and chopped onion, chopped capisicum and saute.Let them get cooked well.Now add chopped tomatoes and salt. Add chilli powder and cook till tomatoes get soft.Add lemon juice and remove from flame and let the mixture cool a little. Finally grind the mixture together in a mini-grinder for 2 mins. without any water.Do not grind it too fine, it should be a course paste.

Now finally to assemble the rool, take each cabbage leaf, add 1 table spoon of prepared stuffing and sprinkle some peanut powder and roll it into a roll.Fix a toothpick to close the roll firmely and roll does not open.

Serve with salsa.

Preparation Time: 25 mins

Comments (1)

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Chicken Burritos With Smoky Red Sauce...!!!!

Veg Pizza With Mexican Ranchero Sauce...!!!

Spicy Mexican Bean Burritos...!!!

Crispy Tortilla Chips...!!!

Prawns Tortilla Quesadilla...!!!

Cabbage Rolls with Mexican Salsa...!!!

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